Ingredients
2 packages (12 ounces each) frozen unsweetened raspberries, thawed1 tablespoon cornstarch1-1/2 cups fat-free peach yogurt1/8 teaspoon almond extract1 carton (8 ounces) frozen reduced-fat whipped topping, thawed2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes (about 8 cups)4 small peaches, peeled and sliced (about 2 cups)
Preparation
In a large saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Strain seeds; cover and refrigerate.
In a large bowl, mix yogurt and extract; fold in whipped topping. In a 4-qt. bowl, layer half each of the cake cubes, yogurt mixture and peaches. Repeat layers. Refrigerate, covered, at least 3 hours before serving. Serve with raspberry sauce.
